Description
A hearty chicken enchilada casserole with layers of flavor.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix chicken, black beans, corn, onion, bell pepper, cumin, and chili powder.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 tortillas over the sauce.
- Add half of the chicken mixture on top of the tortillas.
- Pour half of the remaining enchilada sauce over the chicken mixture.
- Sprinkle half of the cheese over the sauce.
- Repeat the layers with remaining ingredients.
- Finish with tortillas, sauce, and cheese on top.
- Bake for 25-30 minutes until cheese is melted and bubbly.
Notes
- Use rotisserie chicken for convenience.
- Add jalapeños for extra heat.
- Let it cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchilada casserole